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Permanent Link: The Best Buffalo Chicken Chili

Posted Oct 12 2010 7:50pm
October 12, 2010 | Filed in:

Hi Green Dog Wine Readers! I am Biz of My Bizzy Kitchen (formerly Biggest Diabetic Loser, but I wasn’t losing weight so I changed the name! )

I was so happy when Allison accepted my offer to do a guest post! She and I are like sisters – except I’ll ignore the fact that I am 15 years older than her. :D

We both have a love of hot sauces, Reuben sandwiches, and dill pickles. And while Tabasco is still my number one hot sauce, one thing she and I can both agree on is Frank’s hot sauce!

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When my husband Tony and I first started dating, and he learned that I liked spicy food, he made every attempt to buy me the hottest everything – hottest hot chocolate mix, hottest salsa, even the hottest microwave popcorn! I quickly had to bring him back and describe that I like flavorful spicy food – and Frank’s hot sauce is so simple and perfect!

I love buffalo chicken and decided to make a buffalo chicken chili. I kind of melded a few recipes together to get to this one – but its hands down my favorite I’ve made so far. The secret is to grind up boneless, skinless chicken breasts in your food processor. I don’t know about you, but when I see “ground chicken” in packages at the store I kinda wonder what else is in there!

Best Buffalo Chicken Chili ( printer friendly version here )

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breasts
  • 2 large carrots
  • 3 stalks celery
  • 1 large red pepper
  • 5 cloves of garlic
  • 5 tablespoons of chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon paprika
  • 1/2 cup Frank’s Hot Sauce
  • 2 (15 oz) cans tomato sauce
  • 1 (15 oz) diced tomatoes
  • 1 (15 oz) black beans, drained
  • 1 (15 oz) chili beans in sauce (do not drain)
  • salt and pepper to taste

Put chicken breasts in food processor to grind up – if you can find ground chicken breast, you can use that too.  Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink.  Rinse out processor and add carrots, celery, garlic and red pepper and puree.  Add to chicken mixture and cook about 5 minutes until veggies start to soften.

Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.

Nutrition Per Cup: 239 calories, 3.4 fat, 29 carbs, 7.5 fiber and 23.5 protein.

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Now that the weather is cooler, I’ll probably have this on our dinner menu at least once a week!

Do you have a favorite chili recipe? I am still on the look out! Leave a comment with your recipes – I still haven’t tried a white chicken chili – have you?

Thanks Allison!



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